Classic Peanut Butter Blossoms

Soft peanut butter cookies with a Hershey’s kiss in the center? Yes please! These Peanut Butter Blossoms are a classic! This easy cookie recipe is perfect for your Christmas cookie tray, or to enjoy year round.

And make sure to try my Flourless Peanut Butter Cookies and my Soft Peanut Butter Cookies too!

Thirteen Peanut Butter Blossom Cookies Lined Up on a Metal Rack

These Easy Peanut Butter Blossom Cookies Are The BEST!

I love any dessert that combines chocolate and peanut butter, but these classic cookies hold a special place in my heart. They’re soft and chewy on the inside with a crackly exterior. Topped with a milk chocolate kiss or a peanut butter cup, they’re the kind of cookies that will make Santa come back for seconds!

These peanut butter cookies aren’t strictly for the holiday season, either. They’re a delicious dessert for any occasion, and they’re made in less than 20 minutes! I highly recommend keeping this easy cookie recipe in your back pocket for any time you need a chocolate-peanut butter fix!

What is a Peanut Butter Blossom?

A peanut butter blossom is an iconic cookie that’s especially popular around Christmas time. Some versions of these cookies are dry and crumbly, but not mine! This easy recipe makes soft & moist peanut butter cookies with a chocolate kiss on top. What’s not to love about that?

Peanut Butter Cookies on a Cooling Rack as Seen From Above

Cookie Ingredients

You don’t need anything special to make these cookies – just classic kitchen regulars! And of course Hershey’s kisses or another chocolate of choice.

  • Creamy Peanut Butter
  • Butter: Bring your butter to room temperature.
  • Granulated Sugar: You’ll need some granulated sugar for the cookie batter and more for rolling the dough.
  • Brown Sugar
  • Egg
  • Vanilla Extract
  • Baking Soda
  • Kosher Salt
  • All-Purpose Flour
  • Hershey’s Kiss Candies: You could also use miniature peanut butter cups or another little chocolate!

Variation Ideas

Candy options: If you want to mix things up a bit, you can also use peanut butter cups, marshmallows, jam, caramels or even Rolo candies instead of Hershey Kisses! Really whatever you would enjoy eating with a peanut butter cookie base will work.

Sugar options: You can also roll these in brown sugar, or turbinado sugar instead of granulated!

How to Make Peanut Butter Blossoms from Scratch

This recipe is very straightforward. The dough is chilled for a couple hours, rolled in sugar and baked. Then comes the Hershey’s kiss!

  1. Combine Butters & Sugars: In the bowl of your stand mixer fitted with the paddle attachment, mix the peanut butter, butter, 1/4 cup granulated sugar and brown sugar on medium speed for 2 minutes until creamy. 
  2. Add Eggs, Vanilla, Baking Soda & Salt: Add in the egg, vanilla, baking soda and salt and mix for 30 seconds until combined, scraping the sides of the bowl as necessary. 
  3. Add Flour: Turn the mixer to low and add in the flour. Mix until just combined.
  4. Chill Dough: Cover the dough and chill it for 2 hours.
  5. Heat Oven: Preheat the oven to 350° F. Line a baking sheet with parchment paper and set aside. Place the reserved 1/4 cup of granulated sugar in a bowl.
  6. Roll Dough in Sugar: Roll the dough into 1 1/2-inch balls and then roll them into the granulated sugar.
  7. Bake: Place the balls onto the prepared baking sheet and bake for 8-9 minutes, until the cookies are just set.
  8. Add Hershey’s Kiss: Gently press a Hershey’s Kiss into the center of the warm cookies.
  9. Let Cool: Transfer the cookies to a wire rack to cool completely.
A Collage of Unbaked Peanut Butter Cookie Dough Balls and Finished Cookies

Tips for Success!

  • Chill the Dough: Make sure you let your dough chill in the fridge for a couple of hours, otherwise your cookies will spread too much during baking.
  • Refrigerate Kisses Before Use: If you don’t want your kisses to get melty, pop them in the fridge while you chill your dough. They’ll still get soft after they’re pressed into the warm cookies, but this will help the chocolate hold its shape.
  • Keep An Eye on the Time: Avoid under baking or over baking your cookies – as soon as you notice them getting crackly on top, remove them from the oven. They should be lightly golden on the edges.
  • Flat Peanut Butter Cookies? If this happens your dough is probably too warm. As mentioned above, this will make the dough spread too much during baking, leading to flat cookies.
Peanut Butter Blossoms with Reese's Cups and Chocolate Kisses on Top

How to Store Homemade Peanut Butter Blossoms

These cookies should be stored at room temperature in an airtight container. They’ll stay nice and fresh for three days. Want a crazy trick for keeping them moist? Add a piece of bread to your storage container followed by a layer of parchment paper, then the cookies.

If you want to keep the kisses on top looking perfect, stack your cookies in alternating layers. The cookies in the second layer should sit between the kisses of the cookies on the bottom so they’re not squishing them, and so on until all the cookies are stacked.

How Long Will These Cookies Last?

Your cookies will stay fresh for at least 3 days if you store them properly. They may start to get a bit drier on day 4, but they’ll still be delicious. You can transfer them to the fridge if you want to store them a bit longer.

Can I Freeze Peanut Butter Bossoms?

Yes! You can definitely keep these cookies in the freezer for extended storage. Frozen peanut butter blossoms will last for 3 months!

Let your cookies come to room temperature first, then transfer them to an airtight container. Thaw them overnight in the fridge before enjoying. You can also freeze the balls of dough ahead of time, thaw them in the fridge, roll them in the sugar and bake them as usual.

Print

Peanut Butter Blossoms

  • Author: Shelly
  • Prep Time Prep Time: 10 minutes
  • Cook Time Cook Time: 9 minutes
  • Total Time Total Time: 2 hours 19 minutes
  • Yield Yield: 30 1x
  • Category Category: Cookies
  • Method Method: Oven
  • Cuisine Cuisine: American

Description:

Soft peanut butter cookies with a warm Hershey’s kiss in the center – these Peanut Butter Blossoms are a Christmas classic! And they’re easy enough to enjoy year-round.


Ingredients:

  • 1 cup creamy peanut butter
  • 1/2 cup butter, room temperature
  • 1/2 cup granulated sugar, divided
  • 3/4 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups all-purpose flour
  • 2430 unwrapped Hershey’s Kiss candies or miniature peanut butter cups

Instructions

  1. In the bowl of your stand mixer fitted with the paddle attachment, mix the peanut butter, butter, 1/4 cup granulated sugar and brown sugar on medium speed for 2 minutes until creamy. 
  2. Add in the egg, vanilla, baking soda and salt and mix for 30 seconds until combined, scraping the sides of the bowl as necessary. 
  3. Turn the mixer to low and add in the flour. Mix until just combined.
  4. Cover the dough and chill the dough for 2 hours.
  5. Preheat the oven to 350° F. Line a baking sheet with parchment paper and set aside. Place the reserved 1/4 cup of granulated sugar in a bowl.
  6. Roll the dough into 1 1/2-inch balls and then roll them into the remaining 1/4 cup granulated sugar.
  7. Place the balls onto the prepared baking sheet and bake for 8-9 minutes, until the cookies are just set.
  8. Gently press a Hershey’s Kiss into the center of the warm cookies.
  9. Transfer the cookies to a wire rack to cool completely.

Notes:

Store airtight for up to 3 days.

Keywords:: peanut butter blossoms, peanut butter blossom cookies, easy cookies, chewy cookies, christmas cookies, best christmas cookies

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Peanut Butter Blossoms on a Cooling Rack Next to an Unbaked Cookie Dough Ball

Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Jessica
February 23, 2021 11:02 pm

A fun little variation… try adding a 1/2 block of cream cheese to the recipe. Keeps these super soft even after storing in the freezer

Niki
December 8, 2020 12:48 pm

You’ve listed sugar twice…1/2 cup divided and then later on another 1/4 cup for rolling. I’m assuming this is redundant and that 1/4 Cup is used in the recipe and 1/4 cup for rolling. Can you please confirm.

Stephanie
December 6, 2020 9:28 pm

Hi Shelly! I have used oodles of your recipes at work for the Long Term Care facility at which I work, and they are always popular (because they’re delicious). I am wondering if you see any reason that I shouldn’t be able to scoop the cookies and then refrigerate the dough. I need to make about 25 dozen of them, so scooping them first would make things easier.
Thanks for all the great reviews pies. Happy holidays!

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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